Thanksgiving is less than a week away and being the procrastinator that I am, I’m still hunting down new recipes to try out this year. I love all things pumpkin, but I like to add a twist every year to my Thanksgiving table and instead of making the traditional pie I’ll be making Pumpkin Cheesecake Bars. The recipe was put together on a whim and had a fantastic outcome, think of a rich cheesecake falling in love with a pumpkin and making a beautiful love child…yes, I love my food that much that I create a love story in my head : ) Anyway, on to the recipe!
Crush your choice of cookies in a food processor , Graham crackers are a usual base but to add spice and depth I used about 25 Ginger Snap cookies! (I used my Magic Bullet) till crumbly and add 2 tablespoons of sugar and 4 tablespoons of melted butter. Press the mixture in the bottom of pan and bake till fragrant and slightly firm (my oven was super quick and this step only took 8 mins.) Take out the crust and let it cool slightly while mixing:
- 2 packages of cream cheese (8 oz. each)
- 1 cup of pumpkin
- 1 cup of sugar
- 3 large eggs
- 3 tablespoons of all purpose flour
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of cinnamon
- pinch of salt
I made sure everything was at room temperature and blended everything with a hand mixer, the recipe called for mixing everything in a food processor but I really hate cleaning that thing and I’m inpatient. This worked great and because everything was at room temperature, I had no problems with getting a smooth filling.